Description
Berry Cobbler Cookies combine the best of both worlds—a soft, buttery vanilla cookie topped with jammy cooked berries and finished with a sweet, crumbly topping. These cookies offer all the nostalgic flavor of berry cobbler in handheld form.
Ingredients
- Cookies:
- ½ cup salted butter, softened
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Cobbler Filling:
- 2 cups frozen mixed berries (blueberries, blackberries, and raspberries)
- 1 cup white granulated sugar
- A squeeze of lemon juice (from half a lemon)
- Crumb Topping:
- ¼ cup salted butter, melted
- ½ cup all-purpose flour
- ½ cup white granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Make Cookie Dough: In a large bowl, cream together softened butter, light brown sugar, and white sugar using an electric hand mixer for about 2 minutes until smooth and creamy.
- Add the egg and vanilla extract. Beat for another minute until light and fluffy.
- Whisk in flour, baking powder, and baking soda until just combined.
- Use a standard cookie scoop to drop dough onto a baking sheet. Flatten each into a disc and bake for 12 minutes.
- Remove cookies from the oven and use a small dish or spoon to press an indent into the center of each. Transfer to a wire rack to cool.
- Make Cobbler Filling: In a small pot over medium-high heat, combine mixed berries and granulated sugar. Stir occasionally for about 5 minutes until bubbling. Add lemon juice and remove from heat. Let cool for 15 minutes.
- Make Crumb Topping: While filling cools, mix melted butter, flour, and sugar in a small bowl until crumbly.
- Assemble: Spoon a small amount of berry filling into each cookie indent, then top with a sprinkle of crumb topping.
- Let assembled cookies cool for another 15 minutes before serving.
Notes
- You can use fresh berries instead of frozen if preferred—adjust cook time slightly as needed.
- Store cookies in an airtight container in the fridge for up to 4 days.
- For extra crisp topping, broil assembled cookies briefly (1–2 minutes) while watching carefully.
- Make the components ahead and assemble just before serving for fresher texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 26g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
